This week’s wine has been provided courtesy of English Newsom Cellars, located in Lubbock, Texas. So of course I have prepared a delicious meal to pair alongside this treat. To taste this wine yourself, be sure to visit their Holiday Open House this Saturday: December 14, 2019 from 1pm to 7pm. See their website or Instagram page for more details. (www.englishnewsom.com)
Wine: Cabernet Sauvignon, 2018 Steve and Cindy Newsom Vineyards, Hockley County
Pairing Menu: Balsamic Glazed Lamb Chops, Cranberry Brussels Sprouts with Crispy Bacon and Buttered Baby Potatoes with Scallions.
Wine Tasting Notes: ( I decanted the wine for about 45 mins)
Bouquet: Smells like a Cabernet! (Those of you who are Cabernet fans will know what I mean! And I am a FAN!) Hint of spice and floral.
Taste: Black Cherry with Deep Rustic Tannins. There are also notes of Earth and Spice left on the lips and cheeks.
I love how the wine paired with my lamb. The wine did not detract from my dish and the gaminess of the lamb provided a platform to display the deep rustic tannins and earth notes in the wine. I think this wine will pair very well with any game meat of your choice.
Thank you to English Newsom Cellars for gifting me this wine and thank you Smileys for continuing to join me in this adventure of exploring food and wine. Looking forward to sharing with you again! XOXO, Smiling Danny
** See My September 19, 2017 Post for Braised Lamb Recipe**
This Summer has gone by so fast. It was filled with many family adventures but of course I didn’t forget my Smileys along the way. I have been working on some new recipes and video requests so I can’t wait to get back to the swing of things on YouTube and here!
Speaking of here! This is a new adventure as well! I have had so many requests to start a blog. Since 2009 actually. Well, it is 2017 and I have finally started it! So welcome! I hope that we all enjoy it.
So let’s talk Lamb! I have to admit, I was not really a fan. I didn’t like that gamey after taste and therefore wasn’t really interested in trying it again. However; one year I surprised my hubby to a wine dinner for his birthday and they served lamb. To my surprise I really enjoyed it and wanted more! That’s when I learned, hmmm, maybe it’s not necessarily the lamb but the way it is made. Fast forward to early 2016. I went to Costco and picked up these pre-made lamb shanks. So good, so tender, but there were only two! The Cost: 20.00 and my family and I were trying so hard to share with one another but there just wasn’t enough. So this Summer I remembered that lamb and I wanted to make it. So here began the preparing’s of my recipe.
You will need:
10 Lamb Chops or Shanks (short boned chops)
Himalayan Pink Sea Salt
Ground Black Pepper
EvOO (Extra Virgin Olive Oil)
1 Red Onion, peeled & chopped
2 Sprigs of fresh Rosemary (leaves only)
8 Garlic Cloves, peeled and chopped
3/4 Cup Balsamic Vinegar
1 1/4 Cups Dry Red Wine (Cabernet-esq)
2 Tbs Worcestershire
Preheat oven to 375 degrees.
Pour EVOO in dutch oven. Just enough to sear your meat. Meat will be seared on stove at medium heat.
Wash and Season meat with salt & pepper.
Brown lamb on both sides. Once browned, remove from pan.
Saute onion and garlic in dutch oven until onion is transluscent.
Meanwhile, combine all liquids in a separate bowl. Stir. Pour into dutch oven.
Add browned lamb back to dutch oven.
Add rosemary leaves.
Cover and reduce heat to low.
Simmer and let marinade reduce for 5 minutes.
Cook in oven (covered) 2 hours.
Recipe serves five. Of course, this will vary dependent upon the appetite of your family and if seconds and thirds are involved. This recipe is very delicious.
I like to combine all of my liquids in a glass measuring cup.
The wine I used for this recipe came from a local winery; however, I would equate it to a Cabernet.
I like to choose good quality Extra Virgin Olive Oil and Balsamic Vinegar. I tend to buy it like wine by going to a balsamic and olive oil store. If you do not have one of these stores, choose EVOO and vinegar that has a harvest date notated and that is in a dark bottle. Expiration date should be one year from harvest date.
Well Smileys, that’s all for my first post. I hope you enjoy this recipe as much as my family and a few friends did. And as always…..Bon Appetit’ and Happy Cooking.